Tuesday, October 21, 2014

Bolognese Sauce ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.


Bolognese Sauce
1 TBSP Wildtree Roasted Garlic Grapeseed Oil
1⁄2 cup finely chopped onion
1⁄2 cup finely chopped celery
1⁄4 cup finely chopped carrot
2 lbs cooked & drained ground beef
2 (28 oz) cans peeled, crushed tomatoes (plain)
2 TBSP Wildtree Hearty Spaghetti
1 TBSP Wildtree Garlic Galore
1/4 cup red wine (optional)
Salt & pepper to taste (or my favorite substitute - Wildtree's Rancher Steak Rub!)

Instructions
Pour all ingredients into crock pot and cook on low 6-8 hours. In the
last 1⁄2 hour of cooking, remove the lid to allow excess liquid to evaporate and reduce the
sauce. Serve over pasta of your choice with an arugula salad with bocconcini, garlic sautéed broccolini and warm Focaccia Bread or garlic bread.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com
 

Crockpot Swiss Steak ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Crockpot Swiss Steak
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend 
1 (8 ounce) can hunt's tomato paste, no salt added 
1 (14 ounce) can hunt's petite diced tomatoes, undrained 
1 cup water 
1 small onion, thinly sliced
1 small green pepper, sliced
1/2 cup flour
4 cube steaks, cut into 2 inch pieces 
1 tablespoon Wildtree Natural Grapeseed Oil

Method of Preparation
Mix together Spaghetti Sauce Blend, tomato sauce, water, and diced tomatoes. Add onions and green pepper and cook; set aside when done. Coat cube steak with flour and fry in the grapeseed oil over medium heat. When the steak is browned remove from heat and place in the crockpot. Pour tomato mixture over cube steak and cook in the crockpot on low heat for 6 hours. Serve over mashed potatoes.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com

General Tso’s Shredded Pork with Broccoli Slaw ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 
General Tso’s Shredded Pork with Broccoli Slaw
1 pound pork tenderloin
2/3 cup Wildtree Sweet & Spicy Thai Chili Sauce
2 cups broccoli slaw
¼ cup orange juice
2 tablespoons fresh chopped cilantro
2 teaspoons rice vinegar

Method of Preparation
Add pork and Thai Chili Sauce to slow cooker. Cook on high for 4 hours or until pork is tender and shreds easily with a fork. Shred pork and toss in remaining liquid from slow cooker. Combine the remaining ingredients to make a slaw. Season with salt and pepper if desired. Serve pork and slaw on a tortilla, as a sandwich or even with noodles.
To order Wildtree products please go to www.jenwarr.mywildtree.com.

Harvest Pork Roast ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Harvest Pork Roast
3 pound pork butt
1 TBSP Wildtree Roasted
Garlic Grapeseed Oil 
1 onion, chopped
Wildtree's Apple Cranberry Jam
½ cup chopped celery
2/3 cup brown sugar
1 apple and 1 pear – peeled, cored & wedged
salt & pepper

Instructions:
Defrost. Empty all contents into crock pot and add 1/2 jar of
Wildtree's Apple Cranberry Jam and cook on low for 6-8 hours. Serve with mashed potatoes and sautéed green beans. Cook’s Note: You can also add 1 cup of fresh cranberries when you put everything into the crock pot.
 
***This meal can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!
 
To order Wildtree products please go to www.jenwarr.mywildtree.com.

Corned Beef & Cabbage ~ Daily Crockpot Recipe for October

 
Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
 
 
Corned Beef & Cabbage4 cups water
1 packet Wildtree Sweet Pickle Spice
3 pound corned beef (with spice packet)
1.5 pound red potatoes, halved
2 pound baby carrots
1 small head cabbage (red or green)

Method of Preparation
In a slow cooker combine the water and Pickle Spice. Add the corned beef, fat side up, and the seasoning packet. Add the potatoes and carrots around and on top of the corned beef. Cover and cook on low 6 hours. Cut the cabbage in half and then quarter each half. Add to slow cooker and continue coking 30 minutes more or until cabbage is teder. Remove corned beef from slow cooker. Rest 5 minutes. Slice and serve with vegetables.
 
Click here for a different version of this meal!
 
To order Wildtree products please go to www.jenwarr.mywildtree.com.

Outrageous Orange Slow Cooker Short Ribs ~ Daily Crockpot Recipe for October

 
Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
 
 
Outrageous Orange Slow Cooker Short Ribs
 1½-2 pounds beef short ribs
1 bottle Wildtree Outrageous Orange Sauce
2 carrots, rough chopped
1 onion, rough chopped
1 head baby bok choy, rough chopped
Salt & Pepper, to taste 
 
Season the ribs and vegetables with salt and pepper. In a crock pot, place the short ribs on top of the vegetables and slather with sauce. Do not stir. Cook for 3 hours on high. 
 
To order any Wildtree products please go to www.jenwarr.mywildtree.com.

Slow Cooker Pasta e Fagioli ~ Daily Crockpot Recipe for October

 
Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
 


Slow Cooker Pasta e Fagioli
2 tablespoons Wildtree Natural Grapeseed Oil
1 medium onion, diced
½ cup carrot, diced
1 cup celery, diced
1 tablespoon Wildtree Garlic Galore Seasoning Blend
2 teaspoons Wildtree Rancher Steak Rub
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 (15.5 ounce) cans red kidney beans
6 cups Wildtree Vegetable Bouillon, prepared according to package directions
1 (8 ounce) can tomato sauce
1 ½ cups ditalini (pasta), orzo, or small pasta of your choice

Method of Preparation
In a nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion, carrot, and celery; sauté until onion is translucent, about 5 minutes. Transfer to slow cooker along with all the remaining ingredients except the pasta. Stir to combine. Cover and cook on high for about 4 hours or low for 6. Add the pasta and cook an additional 25-30 minutes, or until pasta is tender. Serve with shredded cheese and fresh herbs if desired.
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com